White chocolate birthday cake recipe

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serves: 12
Skill: medium
Prep: 40 min
Cooking: 35 min

Nutrition per portion

Calories 737 kCal 37%
Fat 49.3g 70%
  -  Saturates 30.5g 153%
Carbohydrates 65.9g 37%
  -  of which Sugars 51.7g 57%
Protein 7.8g 16%
Salt 0.67g 11%
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  • This white chocolate birthday cake is a real show-stopper. The sponge itself is flavoured with white chocolate so that you get a delicious hit of it in every mouthful. We’ve also added a ganache icing, just in case it wasn’t indulgent enough, and topped everything off with a good helping of truffles. In the centre is the truffle filling as well as some strawberry jam to compliment the white chocolate flavours so you get a few flavours coming through. This white chocolate birthday cake is perfect for a big celebration as it serves 12 and looks gorgeous as a table centrepiece, too.


    • 200g butter, at room temperature
    • 250g golden caster sugar
    • 1tbsp vanilla extract
    • 2 eggs
    • 250g self-raising flour
    • 200ml milk
    • 100g white chocolate, melted
    • 4tbsp strawberry jam
    • 150ml double cream, whipped
    • For the ganache:
    • 300ml double cream
    • 300g Belgian white chocolate
    • To decorate:
    • Strawberries and cream truffles (we used Lindor)
    • 75g white chocolate, coarsely grated
    • You will need:
    • 2 x 18cm (7in) round cake tins, greased and lined


    • Heat the oven to 180°C or Gas Mark 4. Cream the butter and sugar together with an electric mixer, until thick and pale.

    • Add the vanilla and the eggs, one at a time, beating well after each addition. Mix in a third of the flour and then half the milk. Repeat, then beat in the remaining flour.

    • Gently beat in the melted chocolate, until combined.

    • Divide the mixture evenly between the tins. Bake for 35 mins or until firm to touch and a skewer inserted in the centre comes out clean.

    • Cool in the tins for 10 mins, then transfer to wire racks. Remove the baking parchment and cool completely.

    • For the ganache, warm the cream until steaming. Put the chocolate in a heatproof bowl and pour over the hot cream, stirring until smooth. Chill until firm.

    • Put 1 cake onto a stand and spread over the jam. Spoon over the whipped cream and sandwich the cakes together.

    • Use a palette knife to spread the ganache around the sides and over the top of the cake. Decorate with truffles and white chocolate shavings.

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